My last two batches of coffee beans have been producing pretty much nothing but foam. I roast my own beans and the beans that I am currently using where roasted back on Friday morning. The previous batch I started using about 4 days after roasting and had the same issues the entire time.

I usually turn my machine on about 30-45min before I plan to make an esspresso. My current settings on my Baratza Vario grinder are one down on the macro (right side) and 4 or 5 down on the micro (left side). I am grinding for 10.5 seconds but have also tried 10 and 11 seconds, into the doser basket and then dumping into the portafilter. My tamping method hasn't changed since I started making espresso.

The shot starts out about 5-6 seconds after hitting the button and it sometimes starts out "ok" with a nice thick stream but then it quickly starts foaming and continues to foam for the rest of the pull. I last cleaned the classic a couple of months ago and maybe a month or so ago on my grinder.

I was just wondering if anyone had any ideas on trouble shooting? I am at a loss right now sadly and really missing my good shots.

There are many posts where people show double pulls or videos of double pulls. Many of those have a glass of mostly foam and crema at the end of 25 seconds. The volumetric amount will be perhaps two times the weight amount. It does not sound that abnormal. If you let it all dissipate what is the liquid volume, or what is the total weight in grams.

Look at member FRCN photo/name and see his pull :)

The beans may still be a bit fresh from roast. They tend to be more gassy for the first several days to week. Some people even wait up to 10 days.

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